Upside-Down Pizza Casserole
rec.food.cooking/Darlene Lindgard (1996)
Makes 6-8 servings

It's fun to watch the 'crust' rise while this unique casserole is baking. The secret to the tender crust is following the recipe directions carefully and using the pan size called for.

1 lb ground beef
1 cup onions; chopped
1 cup green bell pepper; chopped
1 can pizza sauce; 15 oz.
1/4 lb pepperoni; coarsely chopped
1/2 tsp Italian seasoning; dried
1 jar Green Giant sliced mushrooms; drained; 2.5 oz.
6 oz mozzarella cheese; thinly sliced

TOPPING
1 cup milk
1 tbsp oil
2 eggs
1 cup all-purpose flour; Pillsbury best; or unbleached flour
1/4 tsp salt
1/4 cup parmesan cheese; grated

Heat oven to 400F.

In large skillet over medium-high heat, brown ground beef, onions and bell pepper. Drain. Stir in pizza sauce, pepperoni, Italian seasoning and mushrooms. Bring to a boil. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.

Meanwhile, in small bowl combine milk, oil and eggs; beat 1 minute at medium speed.

Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed or until smooth.

Spoon meat mixture evenly into ungreased 13x9-inch baking dish. Place cheese slices over hot meat mixture. Pour topping evenly over cheese, covering complete; sprinkle with Parmesan cheese.

Bake at 400F for 20-30 minutes or until puffed and deep golden brown.